Tuesday, May 18, 2021

Moscardini “baby octopus”

Moscardini with spicy pomodori

Prepare time: 10 min
Cook: 10 min
Ready in: 20 min

Ingredients:

  • 500 grams moscardini (baby octopus)
  • 10/15 small tomatoes (Pachino/Cherry)
  • 2 garlic cloves
  • 1 Cilli pepper, cut in small pieces (or use half, if you don’t want it to spicy)
  • Fresh parsley, handful
  • Tablespoon of Olive oil
  • Juice of half a lemon
  • 1 teaspoon oregano
  • A pinch of salt

Preparation
Bring a pot with water to boil. Meanwhile wash the tomatoes and them in four pieces each. Then smash or slilce the garlic. If you choose to slice add the garlic a little later, so it won’t burn. Cut the chilli pepper in thin slice and wash and chop the parsley.

Then boil the baby octopus for about 5/6 minutes. After heat up a pan and add a bit of olive oil, followed by the garlic (crushed), chilli, a few stems of the parsley and leave these ingredients for around 2/3 minutes to infuse the oil. After a couple of minutes add the tomatoes, stir all ingredients and leave for a couple of minutes on high flame. Then add the baby octopus to the pan. Add salt and juice of one lemon, then stir and leave for another 5 minutes. When the baby octopus is browned, turn of the heat. After get rid of the smashed garlic and the parsley stems.

Serving
I like to serve this recipe as an aperitivo with some bruschette. Finish with the chopped parsley and some more lemon juice on top.

Buon appetito!

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